1.5 pounds pork or chicken, cooked and shredded.
Sauce:
1/3 cup honey
1/4 cup lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder
2 (10 ounce) cans green enchilada sauce
flour tortillas
equal parts mixed together of:
mozzarella cheese, shredded cheddar cheese
Mix sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.
Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas). Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll in place and dish.
Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer to the top of the oven Let it brown until cheese is slightly brown and crispy.